124 *THE NEW RHUBARB CULTURE. 



ed kinds. It is probable that the root as grown in the 

 warmer climates of this country would be equal to the 

 best article of the kind now in commerce. The slow 

 sun-drying process adopted in other countries might here 

 be completed in a few hours in a drying apparatus by 

 artificial heat. This would insure against danger from 

 moldiness and secure good color and flavor with more 

 certainty than when the drying process is wholly depend- 

 ent upon the direct heat of the sun. 



BliubarJ) for Home Use. — The culture of rhubarb, 

 or pie plant, for home use, is too much neglected in the 

 average country districts. Almost every family would 

 use considerable of the vegetable in early spring if an 

 ample supply w^ere at hand. The plant will stand a 

 great deal of neglect, being a relative of the yellow dock, 

 and almost as hard to kill. Of course in growing for 

 market there is no profit unless the plant is given the 

 best of care and fertilization, but enough could be pro- 

 duced for home use by almost any method. A few roots 

 set out the south side of a garden wall will start early, 

 and furnish abundance of material for making pies, 

 dumplings, sauces, etc., in the spring and early summer. 

 This supply is especially welcome after a winter in which 

 apples have been scarce. Families who move on to a 

 new farm will find that the quickest way to produce a 

 supply of material for pies, sauces etc., is to set out 

 rhubarb plants. If these are obtained by dividing old 

 hills they will begin growing at once, and can hs pulled 

 a little the first season. The vegetable is one of the 

 easiest to preserve by canning, preserve in glass jars 

 being nearly as fine flavored as the fresh gathered article. 

 It is also good to preserve by drying, cutting it in 

 short pieces and drying in the same manner as sliced 

 apples, or running them through an evaporator. The 

 stalks mav be cooked before d^-vino: if preferred. When 



